Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Core, then cut pepper into 1/4-inch pieces. Peel, then cut onion into 1/4-inch pieces.

Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return fusilli to the same pot, off heat.

While fusilli cooks, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with Dill-Garlic Spice Blend, 1/2 tbsp Lemon Pepper Seasoning (dbl for 4 ppl), salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, flipping occasionally, until golden-brown and cooked through, 3-5 min.** Transfer to a plate. Add onions, garlic puree, tomatoes and peppers to the same pan. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 2-3 min.

Add cream, reserved pasta water and chicken to the pan. Season with salt and pepper, then stir to combine. Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly and veggies are tender, 4-5 min.

Add sauce, chicken and veggies to the pot with fusilli, then stir to combine. Divide pasta between bowls. Sprinkle feta over top.